Conference turris::cooks

1358.0. "Sumptuous baked fish variations" by VLS5::ALEXANDER () Tue Aug 30 1988 16:18

    
    "Sumptous Baked Fish"  ---- with a few variations!
    
     1. Original Recipie - from Betty Crocker's "Lousianna Cookin &
    Cajun favorites"
    
     Ingredients: 1 1/2 lb Catfish, Cod or similar ocean whitefish
                  1 cup thin sliced carrots
                  1/2 cup thin sliced celery
                  1 medium onion
                  1 clove garlic, pressed
                  1/4 cup white table wine ( dry )
                  2 tbsp butter or margerine, melted
    Seasoning:    Salt, pepper, celery salt
     
    Slice carots and celery diagonally, about 1/8 " thick; Slice onion
    thin also; steam until tender but crisp; In bottom of oblong baking
    dish pour wine, lemon juice & garlic, stir garlic so it is dispersed
    well.  Arrange tender vegetables ( keep some onion and celery out)
    evenly over bottom of pan; Cut Cod into 2 or 3 seperate portions;
    Place portions over vegetables and partially cover with remaining
    onion & celery; pour melted butter over fish & vegetables ( mostly
    over fish) sprinkle with bread crumbs, lightly season with salt,
    pepper and celery salt.  Bake in 325-350 F oven for 25-30 minuts
    or until fish flakes.  
    FOR DIETERS: Substitute butter with 2 tbsp skim milk, and reduce
    amount of breadcrumbs or omit.
  
    VARIATION :  Prepare dish as above using Zuchini sliced 1/4" thick
                 instead of carrots - no need to steam vegetables before
                 with this variation!!!
    VARIATION :  Use summer squash - no need to steam!!!
    VARIATION :  The recipie is great with just the celery & onion
    VARIATION :  Or just plain fish!
    
    CALORIE NOTES: For the Diet version, a single portion of
                   the carrot variation is onlt 227 calories!
                   and even less for the zuchinni/squash version!
    
    OTHER NOTES :  The first two variations are tried and true!
     

    
    There was one ingredient missing in the base note: 2 tbsp lemon
    juice!!! 
    
    - sorry
    

    
                              APPLEJACK FISH BAKE
                              -------------------
    
    6 oz. unsalted butter		zest of 1 lemon
    3-4 carrots, julienned    		salt and freshly ground pepper
    1 med. onion, thinly sliced		3/4 cup applejack or hard cider
    6 oz. fresh mushrooms, thinly	1/4 cup apple juice
      sliced                            1 TBS arrowroot
    4 fish fillets (use firm-fleshed	dash of fresh nutmeg
      white fish)
    juice of 1/2 lemon
    
    
    Melt butter in a large pan and gently saute carrots and onion. 
    Using a slotted spoon, remove vegetables from pan while still crisp.
    Add mushrooms to pan and sprinkle with lemon juice and pepper. 
    Saute just until warmed through.  Remove from pan with a slotted
    spoon and place on a separate plate from the carrots and onion.
    Place fish in a shallow baking dish and season with salt and pepper
    to taste.  Spoon carrots and onion over fish.  Mix 1/4 cup of the
    applejack with 1/4 cup apple juice in the same pan in which the
    vegetables were sauteed.  Add any remaining lemon juice and pour
    butter-lemon-applejack mixture over fish and vegetables.  Bake at
    350 degrees for 20 minutes, or until fish flakes easily.
    
    When fish is done, place fillets on a warm platter and keep warm.
    Strain the cooking juices in the baking pan, reserving vegetables.
    Blend remaining 1/2 cup applejack with the arrowroot in a saucepan
    to make a smooth paste.  Stir in cooking juices and vegetables,
    including mushrooms.  Bring just to a simmer and allow to thicken.
    Pour over fish on platter.  Sprinkle with lemon zest and add a dash
    of nutmeg.  Serves 4